Separate the egg whites from the yolks into two different bowls.

In the bowl with the egg yolks, add sugar and vanilla extract. Beat until pale and creamy.

Sift in the flour, baking powder, and salt into the bowl with the egg yolk mixture. Gently mix until just combined.

Gradually add milk to the batter, stirring until smooth.

In the bowl with the egg whites, beat until stiff peaks form.

Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix, as this can deflate the egg whites and result in denser pancakes.

Heat a non-stick pan or griddle over medium-low heat and grease with butter or oil.

Spoon about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set.

Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve the fluffy soufflé pancakes immediately with your favorite toppings, such as fresh berries, maple syrup, or whipped cream.