In a clean mixing bowl, whip 4 large egg whites with an electric mixer until stiff peaks form—this usually takes about 4-5 minutes. You want them to be glossy and hold their shape.

In another bowl, whisk together 2 large egg yolks, 2 tablespoons of milk, 1 tablespoon of sugar, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of baking powder, and a pinch of salt until smooth and creamy.

Gently fold in 1/2 cup of all-purpose flour into the yolk mixture until just combined. You’re looking for a batter that is slightly lumpy; do not over-mix!

Carefully fold the whipped egg whites into the batter in three additions, ensuring to keep the airiness intact. This step is crucial for that dreamy fluff!

Preheat a non-stick skillet over low heat and add a small pat of butter. You want it hot enough to sizzle but not so hot that it browns the pancakes too quickly.

Pour a scoop of batter into the skillet (about 1/4 cup) and cover with a lid. Cook until the bottom is golden and the top jiggles slightly—about 3-5 minutes.

Carefully flip the pancake and cook for another 3-5 minutes until both sides are golden. Repeat this process for the remaining batter.

Serve the pancakes immediately, topped with your favorite fresh fruit, syrup, or powdered sugar!