In a mixing bowl, combine the egg yolks, sugar, milk, and vanilla extract. Whisk everything together until well combined.
Sift in the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula.
In a separate bowl, use a whisk to beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the pancake batter.
Preheat your non-stick skillet or griddle over low heat. Grease it lightly with oil or butter. Pour the batter onto the skillet, creating thick rounds. Cover and cook for about 4-5 minutes until golden brown.
Carefully flip the pancakes and cook for an additional 4-5 minutes, again covered, until cooked through.
Stack the pancakes high and drizzle with maple syrup, add fresh fruits, or dollop some whipped cream on top.
