Separate egg whites and yolks into two bowls. Let the egg whites come to room temperature.

In a large bowl, whisk together flour, salt, milk, and egg yolks until smooth. Add vanilla extract if using.

Using a mixer, whip the egg whites until foamy. Gradually add sugar and continue whipping until stiff, glossy peaks form.

Fold one-quarter of the whipped egg whites into the yolk batter to lighten it. Then gently fold in the remaining meringue until no streaks remain.

Heat a skillet over medium heat and lightly grease with butter or oil.

Spoon ¼ to ½ cup batter per pancake into the skillet. Cook until bubbles form and burst on the surface, then carefully flip and cook until golden on both sides.

Serve warm with butter and maple syrup. Add fruit or powdered sugar if desired.