Creating Fluffy Japanese Soufflé Pancakes can be straightforward if you follow these detailed steps:

1. Separate the Eggs: Carefully separate the egg whites and yolks into two different bowls. Make sure no yolk gets into the white for better meringue.
2. Mix Egg Yolk Ingredients: In the bowl with the yolks, add milk and vanilla extract. Whisk until the mixture is smooth.
3. Add Dry Ingredients: Sift in the flour, baking powder, and salt into the yolk mixture. Stir until just combined, ensuring there are no lumps.
4. Whip Egg Whites: In a clean bowl, beat the egg whites using an electric mixer until they become frothy. Gradually add sugar and continue whipping until stiff peaks form.
5. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture. Be careful not to deflate the air in the egg whites for that signature fluffiness.
6. Cook Pancakes: Grease a non-stick pan with butter over low heat. Use a ring mold to pour in the batter, filling it halfway. Cover the pan with a lid and cook for about 3-4 minutes, or until the bottom is golden. Gently flip and cook for another 3-4 minutes until both sides are golden brown.
7. Serve Immediately: Once cooked, remove from the pan and stack the pancakes on a plate. Dust with powdered sugar, if desired, and add your favorite toppings.

Following these steps will help you achieve the light and airy texture that makes Fluffy Japanese Soufflé Pancakes unique.