In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.

Sift the flour, baking powder, and salt into the egg yolk mixture. Stir until the dry ingredients are fully incorporated, then set the batter aside.

Using an electric mixer with a whisk attachment, beat the egg whites until frothy. Gradually add the sugar and continue beating until stiff peaks form.

Place a skillet over low heat, and melt a small amount of butter to coat the surface.

Gently fold a third of the stiff egg whites into the egg yolk mixture, using a rubber spatula. Once combined, fold in the remaining egg whites, being careful not to overmix, keeping the batter light and airy.

Once the skillet is warm, use a cookie scoop or spoon to place 4 to 5 dollops of batter in the skillet, spaced apart. Layer a second round of scoops on top of each to create height.

Carefully pour 1 tablespoon of water into the skillet, avoiding the batter, then cover with a lid. Let the pancakes steam for about two minutes.

After two minutes, lift the lid and add another scoop of batter onto each pancake. Cover again and cook on low to medium heat for an additional 5 to 6 minutes.

Uncover the skillet and check the bottoms of the pancakes. They should be golden brown; if not, increase the heat slightly and cook for another minute, watching carefully to avoid burning. Once the bottoms are golden, gently flip the pancakes over.

Add another tablespoon of water to the skillet, cover, and cook for about 4 minutes, or until the pancakes are golden brown on both sides and cooked through.

Repeat the process with the remaining batter, working in batches as needed.

Serve the soufflé pancakes immediately with your favorite toppings, or store leftovers in an airtight container at room temperature.

Enjoy your light and fluffy pancakes!