Separate the egg yolks and whites into two clean bowls.

In the bowl with the yolks, whisk together the yolks, milk, and vanilla extract until smooth.

Sift the flour and baking powder into the yolk mixture and whisk until combined, creating a thick batter.

Using a clean and dry bowl, whip the egg whites with an electric mixer on medium speed until they become frothy. Gradually add the sugar while continuing to beat, increasing to high speed, until stiff peaks form.

Gently fold the whipped egg whites into the yolk batter in three additions, being careful not to deflate the batter.

Heat a non-stick pan over low heat and lightly grease it with vegetable oil.

Spoon the batter onto the pan in thick, tall dollops (about 1/4 cup per pancake). Use a spoon to shape them as tall as possible.

Cover the pan with a lid and cook the pancakes on low heat for about 4-5 minutes on one side, until golden brown and slightly set on the edges.

Carefully flip the pancakes using a spatula and cook for another 4-5 minutes on the other side, still covered, until fully cooked through.

Remove the pancakes from the pan and serve immediately, dusted with powdered sugar and topped with maple syrup or whipped cream if desired.