Fluffy Soufflé Pancakes: A Light and Airy Delight

In a medium bowl, whisk together the egg yolks, milk, vanilla extract, and sugar until smooth and combined.
In a separate bowl, sift the flour, baking powder, and salt together to remove any lumps. Slowly add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
Whip the egg whites:

In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. This will take about 2-3 minutes. The egg whites should be firm but not dry.
Fold the egg whites into the batter:

Gently fold a third of the whipped egg whites into the batter to lighten it. Once incorporated, add the remaining egg whites and fold until just combined. Be careful not to deflate the air from the egg whites to keep the batter light and fluffy.
Cook the pancakes:

Heat a non-stick skillet or griddle over low to medium-low heat and lightly grease with vegetable oil or butter.
Using a spoon or a small ladle, spoon about 2-3 tablespoons of batter per pancake onto the skillet. Do not spread the batter out; the batter should remain thick and mound up.
Cover the skillet with a lid and cook for 3-4 minutes, or until the bottom of the pancake is golden brown. Flip the pancakes carefully using a spatula and cook for another 2-3 minutes, keeping the lid on to allow the pancakes to cook through.
Serve the pancakes:

Once cooked, stack the pancakes and dust them with powdered sugar. Serve with maple syrup, fresh whipped cream, or a handful of berries for extra flavor.
Serving and Storage Tips: