Light and Fluffy Soufflé Pancakes

In a mixing bowl, separate the egg whites from the yolks. In the yolks bowl, whisk together the yolks, milk, vanilla extract, and granulated sugar until well combined.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the yolk mixture, whisking until smooth.

In another bowl, beat the egg whites until stiff peaks form. This is key to achieving that soufflé texture.

Gently fold the beaten egg whites into the pancake batter in three additions, being careful not to deflate the mixture.

Preheat a nonstick skillet or griddle over low heat and lightly grease with unsalted butter. Use a round ring mold, if available, to shape the pancakes.

Pour 1/4 cup of the batter into the ring mold and cover the skillet with a lid. Cook for about 3 to 4 minutes, or until the bottoms are golden brown and the tops are set.

Carefully remove the ring mold, flip the pancakes, and cook for an additional 2 to 3 minutes until the other side is lightly golden.

Repeat with the remaining batter, greasing the skillet as needed. Keep the pancakes warm in a low oven if necessary.