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Separate the egg whites from the yolks into two clean bowls
In the bowl with the yolks, add milk and vanilla extract; whisk until combined
Sift the flour and baking powder into the yolk mixture and gently whisk until smooth
In the other bowl, beat the egg whites with an electric mixer until soft peaks form
Gradually add sugar to the egg whites while continuing to beat until stiff peaks form
Carefully fold one-third of the egg whites into the yolk mixture to lighten it
Gently fold in the remaining egg whites until just combined, being careful not to deflate the batter
Heat a non-stick skillet over low heat and lightly grease it
Using a spatula or mold, spoon the batter into thick rounds on the skillet
Cover the skillet with a lid and cook for 4-5 minutes until the bottom is golden and the top starts to set
Carefully flip the pancakes, cover again, and cook for another 4-5 minutes until fully cooked and fluffy
Serve warm with your favorite toppings such as syrup, fresh fruit, or whipped cream