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Separate the egg whites and yolks into two bowls.
Beat the egg whites with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
In another bowl, whisk the egg yolks and then add milk and vanilla extract.
Sift flour, baking powder, and salt into the yolk mixture. Stir until just combined.
Gently fold in the egg whites in two batches, being careful not to deflate the mixture.
Heat a non-stick skillet over low heat and lightly grease with butter or non-stick spray.
Pour ¼ cup of batter into the skillet for each pancake. Cover with a lid and cook for about 3-4 minutes until the bottom is lightly golden. Flip carefully and cook for another 2-3 minutes.
Serve warm with powdered sugar and fresh berries.