In the bowl with egg yolks, add the milk and vanilla extract, and whisk until smooth.
Sift the flour and baking powder into the egg yolk mixture and mix gently until combined. Avoid overmixing.
Using an electric mixer, beat the egg whites until frothy. Gradually add the sugar while continuing to beat until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
Heat a nonstick skillet over low heat and lightly grease it with butter or oil.
Spoon the batter onto the skillet to form thick, round pancakes. You can use a ring mold for perfect shapes if desired.
Cover the skillet with a lid and cook the pancakes for 4-5 minutes on one side, until the bottom is golden and the top begins to set.
Carefully flip the pancakes, cover again, and cook for another 3-4 minutes until fully cooked and fluffy.
Serve immediately with powdered sugar, syrup, or your favorite toppings.
Notes
For best results, use a ring mold to achieve the signature tall and fluffy shape. Be gentle when folding the egg whites to maintain the airiness of the batter.