Cooking Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Make a well in the center of the dry ingredients.

In another bowl, combine the milk, egg yolks, melted butter, and vanilla extract.

Mix until thoroughly combined, then pour the wet mixture into the well of the dry ingredients.

Stir gently until just combined; it's okay if there are a few lumps.

In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.

Gently fold the beaten egg whites into the pancake batter, being careful not to overmix.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter.

Serve the pancakes warm with your favorite toppings, such as syrup, fresh fruit, or whipped cream.

For best results, make sure your ingredients are at room temperature, as this helps create a smoother batter.

Additionally, avoid overmixing to keep the pancakes light and fluffy.

If you want to prepare the batter ahead of time, you can store it in the refrigerator for up to a couple of hours before cooking.