Prepare the dry ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt. This will help make your pancakes extra light and fluffy.

Mix the wet ingredients: In a separate bowl, whisk together the egg yolks, milk, melted butter, and vanilla extract (if using).

Whip the egg whites: In another clean, dry bowl, beat the egg whites using a hand mixer or whisk until they form soft peaks. This is a key step in ensuring your pancakes are light and fluffy.

Combine the mixtures: Gently fold the milk mixture into the flour mixture until just combined. Then, carefully fold in the whipped egg whites, being cautious not to overmix, as you don’t want to deflate the air in the egg whites.

Cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with cooking spray or butter. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look dry (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.

Serve: Stack the pancakes on a plate and serve hot with maple syrup, fresh berries, or your favorite toppings.