Prepare the Dry Ingredients

In a medium bowl, sift together the flour, sugar, and baking powder. Set aside.

Mix Wet Ingredients

In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but not too lumpy.

Whip the Egg Whites

In a clean, dry bowl, use an electric mixer or hand whisk to beat the egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon of sugar and continue to beat until stiff peaks form, meaning the peaks hold their shape when the whisk is removed.

Fold in the Egg Whites

Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture. This will keep the pancakes light and fluffy.

Cook the Pancakes

Heat a non-stick skillet or frying pan over low heat and lightly grease it with butter or oil. Spoon about 3-4 tablespoons of batter into the pan for each pancake, forming a mound. You can cook two or three pancakes at a time depending on the size of your pan. Cover the pan with a lid and cook for 4-5 minutes, or until the bottoms are golden brown and the tops are set. Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side. Keep the lid on to help the pancakes rise further.

Serve

Once cooked, stack the pancakes on a plate and serve immediately. Dust with powdered sugar, drizzle with maple syrup, and top with fresh fruit if desired.