Separate the egg whites and yolks into two different large mixing bowls. Set the egg whites aside for later.

In the bowl with the egg yolks, add the milk, 3 tbsp melted butter, and vanilla extract. Whisk vigorously until well combined. This is your wet mixture.

In a separate large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until there are no clumps. This is your dry mixture.

Pour the wet mixture into the dry mixture. Stir with a rubber spatula or whisk *just* until the ingredients are combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.

Using an electric mixer or a whisk, beat the reserved egg whites until they form soft peaks. They should hold their shape but still be light and airy.

Gently fold the whipped egg whites into the pancake batter using a rubber spatula. Use a cutting motion, carefully incorporating the whites without deflating them too much. The batter will be very airy and bubbly.

Preheat a non-stick griddle or large frying pan over medium-low heat. Lightly grease the surface with a small amount of butter.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Leave some space between each pancake to allow for easy flipping.

Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll know they're ready to flip when bubbles appear on the surface and the edges look set.

Once flipped, cook for another 1-2 minutes until the second side is also golden brown.

Transfer cooked pancakes to a wire rack placed over a baking sheet in a warm oven (around 200°F / 95°C) to keep them warm while you cook the remaining batter.

Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or chocolate chips.