Step 1: Prepare the Batter

1. Separate the eggs carefully, ensuring no yolk gets into the whites. Place the yolks in one bowl and the whites in another.
2. In the bowl with the yolks, whisk together the sugar until slightly pale and creamy.
3. Add the milk and vanilla extract to the yolks and whisk until combined.
4. Sift the flour and baking powder into the yolk mixture and gently fold until a smooth batter forms. Do not overmix; the batter should be light.

Step 2: Whip the Egg Whites

1. Using a hand or stand mixer, beat the egg whites on medium speed until they become frothy.
2. Add the cream of tartar (or lemon juice) to stabilize the egg whites, then increase the speed to high.
3. Gradually add the sugar and continue whipping until stiff peaks form. This means the egg whites should hold their shape when you lift the beaters.

Step 3: Fold the Egg Whites

1. Take one-third of the whipped egg whites and gently fold them into the yolk batter using a spatula. This helps lighten the batter.
2. Add the remaining egg whites in two more additions, folding carefully to avoid deflating the mixture. The batter should be fluffy and well combined.

Step 4: Cook the Pancakes

1. Heat a non-stick frying pan over the lowest heat setting and lightly grease it with vegetable oil. Wipe off any excess oil with a paper towel.
2. Using a spoon or ice cream scoop, dollop the batter onto the pan, forming tall mounds. For extra height, layer the batter by adding a second scoop on top after the first layer has set slightly.
3. Cover the pan with a lid and cook the pancakes for 4–5 minutes on one side. This helps them rise and cook evenly.
4. Carefully flip the pancakes using a spatula and a gentle hand. Cook for another 4–5 minutes on the other side.

Step 5: Serve Immediately

1. Remove the pancakes from the pan and transfer them to a plate.
2. Dust with powdered sugar, drizzle with syrup, and add your favorite toppings. Serve warm and enjoy!