Follow these steps to create your very own Fluffy Japanese Soufflé Pancakes:

1. Separate the Eggs: Start by separating the egg whites from the yolks. In a large mixing bowl, beat the egg yolks and whisk in the milk and vanilla extract until smooth.

2. Combine Dry Ingredients: Sift the flour, baking powder, and salt into a bowl. Gradually add the sifted dry ingredients to the egg yolk mixture, stirring until just combined.

3. Beat Egg Whites: In another clean bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat until you reach stiff peaks.

4. Fold Mixtures Together: Gently fold a third of the beaten egg whites into the egg yolk mixture to lighten it. Slowly fold in the remaining egg whites until fully incorporated, being careful not to deflate the batter.

5. Preheat the Pan: Heat a non-stick skillet over low heat and lightly grease it with butter or oil. You want a low and gentle heat to cook the pancakes evenly.

6. Cook the Pancakes: Using a ring mold or just a spoon, pour a generous amount of batter into the skillet. Cover with a lid and cook for about 4-5 minutes until the bottoms are golden and the tops are set. Flip and cook for another 4-5 minutes with the lid on.

7. Stack and Serve: Once cooked, stack the pancakes on a plate, drizzle with syrup, and add your favorite toppings. Enjoy immediately!