Separate the egg whites from the yolks, placing the egg whites in a large mixing bowl and the yolks in another bowl.

Add the granulated sugar, vanilla extract, and milk to the yolk bowl. Whisk until smooth and creamy.

Sift together the cake flour, baking powder, and salt in a separate bowl. Slowly add this dry mixture to the wet yolk mixture, stirring gently until well combined. Set aside.

Beat the egg whites on high speed until stiff peaks form to achieve the soufflé texture.

Gently fold one-third of the whipped egg whites into the yolk mixture, then carefully fold in the remaining egg whites until just combined.

Preheat a non-stick skillet over low heat and lightly grease it with butter.

Use a large spoon or ladle to scoop the batter onto the skillet, creating two or three pancakes at a time. Cover with a lid and cook for about 4-5 minutes until the bottoms are golden.

Carefully flip the pancakes using a spatula, cover again, and cook for another 4-5 minutes.

Remove the pancakes from the pan once both sides are golden and fluffy.

Stack your pancakes on a plate, sprinkle with powdered sugar, and serve with maple syrup and your favorite fruits.