Carefully separate the egg whites from the yolks. Place the egg whites in the freezer for about 10 minutes to help them whip up better.

In a large bowl, combine the egg yolks, milk, and vanilla. Use a hand mixer to whip the egg yolks until they are frothy and pale in color.

Sift the flour into the bowl with the yolk mixture, then add the cornstarch and baking powder. Gently mix until just combined without overmixing.

Whip the chilled egg whites in a separate bowl until stiff peaks form. Gradually add sugar while whipping to help stabilize the mixture.

Carefully fold the whipped egg whites into the batter, being gentle to retain the airiness.

Heat a non-stick pan and lightly grease it with neutral oil. Spoon a heaping scoop of batter for each pancake, stacking layers as desired.

Add a splash of water to the pan to create steam, then cover it with a lid. Cook on low heat for 7-8 minutes before carefully flipping to cook the other side for 4 more minutes.

Serve the pancakes hot, topped with your favorite items like whipped cream or fresh berries. Enjoy the fluffy goodness of your soufflé pancakes!