Powdered sugar, maple syrup, fresh berries, or whipped cream (for serving)
Instructions
Separate the eggs: Place egg whites in a clean, dry bowl and yolks in another.
Mix the yolks: To the egg yolks, add milk and vanilla extract, whisk until combined.
Add dry ingredients: Sift the flour and baking powder into the yolk mixture and gently mix until smooth. Avoid overmixing.
Beat egg whites: Using a hand mixer or stand mixer, whisk egg whites until foamy. Gradually add sugar, continue whisking until stiff peaks form (the peaks stand straight up when you lift the whisk).
Fold whites into yolk batter: Carefully fold about a third of the egg whites into the yolk batter to lighten it. Then gently fold in the remaining whites, being careful not to deflate the mixture.
Heat the pan: Use a non-stick pan on low heat. Lightly grease with butter or oil.
Cook the pancakes: Using a spatula or spoon, scoop thick batter onto the pan to form tall rounds. Cover the pan with a lid and cook for about 4-5 minutes.
Flip gently: Carefully flip each pancake, cover again, and cook for another 4-5 minutes until golden brown and cooked through.
Serve: Dust with powdered sugar, drizzle with maple syrup, add berries or whipped cream as desired.
Tips for Extra Fluffiness
Make sure egg whites are beaten to stiff peaks.
Fold gently to keep the air inside the batter.
Cook slowly on low heat with the lid on to allow pancakes to rise and cook evenly.
Using pancake molds or rings can help pancakes keep their shape.
