Whisk the egg yolks, milk, and vanilla in a bowl.
Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.
With your electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy. Add sugar and continue to beat egg whites to stiff peaks.
Set your skillet on low heat and add a small pat of butter, letting it melt while you prepare the batter.
As the skillet heats, prepare the batter by folding about one third of the stiff egg whites into the egg yolk mixture. Use a rubber spatula and mix gently. Once the batter looks smooth and even, add the remaining egg whites and carefully fold just until combined, being careful not to overmix.
By now, your skillet should be hot enough to start cooking the pancakes. Using a cookie scoop, drop 4 to 5 scoops into the skillet, spacing them apart. You can also use a spoon or piping bag if you prefer. Add a second scoop on top of each one to build height. Gently pour 1 tablespoon of water into the skillet, keeping it away from the batter. Immediately cover with a lid and set a timer for 2 minutes.
After 2 minutes, lift the lid and add one more scoop of batter on top of each pancake. Cover the skillet again and let them cook on low to medium heat for another 5 to 6 minutes.
Remove the lid from the skillet. The bottoms of the pancakes should now be golden brown. If they are not, turn the heat up slightly and cook for another minute, keeping a close eye on them so they do not burn. Once the bottoms are nicely golden, gently flip the pancakes over. Sprinkle another tablespoon of water into the skillet and cover again.
Let them cook for another 4 minutes, or until the bottoms are golden brown and the sides are fully set and dry to the touch. Repeat the same cooking steps with the remaining batter, which may take 1 to 2 more batches.
Serve pancakes immediately with toppings to your liking. Leftovers can be kept in an airtight container at room temperature.
