Prepare the Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer until they form stiff peaks. This process is key to achieving the soufflé texture. Set aside.

Mix the Wet Ingredients: In another bowl, whisk together the egg yolks, milk, sugar, baking powder, and vanilla extract until well combined.

Incorporate the Dry Ingredients: Sift the flour into the wet ingredients, stirring gently until smooth. You want to make sure there are no lumps, but be careful not to overmix, as this can make the pancakes dense.

Fold in the Egg Whites: Gently fold the whipped egg whites into the batter. Start by adding a small amount of egg whites to lighten the batter, then carefully fold in the rest in two or three additions. This step ensures the pancakes stay light and fluffy.

Cook the Pancakes: Heat a non-stick skillet over low to medium-low heat and lightly grease it with melted butter. Place pancake rings or molds in the pan if you want perfectly round pancakes. Spoon the batter into the molds, filling them halfway.

Cook on Low Heat: Cover the skillet with a lid and cook for about 3-4 minutes. Once the bottom is golden, carefully flip the pancakes and cook for another 3-4 minutes, or until the pancakes are fully set and have risen to their fluffy, soufflé-like texture.