Fluffy Pancakes Without Baking Powder

In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a medium bowl and set aside.

In the bowl with the egg yolks, add the milk, sugar, vanilla extract, melted butter, and salt. Whisk until well combined.

Gradually add the flour to the egg yolk mixture, stirring gently until just combined. Be careful not to overmix.

Using an electric mixer or whisk, beat the egg whites on high speed until stiff peaks form.

Gently fold the whipped egg whites into the batter using a spatula. This will create a light and airy mixture.

Heat a large skillet or griddle over medium heat. Add a little butter to grease the surface.

Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

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

Remove the pancakes from the skillet and keep warm while you cook the remaining batter.