Instructions:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl to prepare the dry mix. Set aside.
- In a separate large bowl, lightly whisk the egg yolks, buttermilk, melted butter, and vanilla extract until just combined to create the wet mix.
- Pour the wet mixture into the dry mixture. Gently whisk until just combined. A few small lumps are perfectly acceptable; do not overmix.
- Using clean beaters, whip the egg whites in a separate, clean bowl until stiff, glossy peaks form. They must hold their shape when the beater is lifted.
- Gently fold one-third of the whipped egg whites into the batter to lighten the mixture. Then, gently fold in the remaining egg whites in two additions using a cut-and-fold motion, being careful not to deflate the air.
- Heat your skillet or griddle over medium-low heat. Lightly grease with butter or oil. Test the heat: a drop of water should sizzle immediately.
- Pour ¼ cup of batter onto the hot surface for each pancake. Cook undisturbed for 3-4 minutes until bubbles break across the surface and the edges look dry.
- Flip the pancakes gently and cook for another 2-3 minutes until the second side is golden brown and the pancake springs back lightly when touched.
- Serve immediately with your favorite toppings for maximum fluffiness.