Creating Fluffy Japanese Soufflé Pancakes is a straightforward process when you follow these steps:

1. Prepare the Egg Yolks: In a mixing bowl, combine the egg yolks, milk, and vanilla extract. Whisk until well combined.
2. Mix Dry Ingredients: Sift the all-purpose flour, baking powder, and a pinch of salt into the egg yolk mixture. Stir until smooth and free of lumps.
3. Whip Egg Whites: In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue to whip until stiff peaks form.
4. Combine Mixtures: Gently fold a third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined; be careful not to deflate the mixture.
5. Heat the Pan: Preheat a non-stick skillet or griddle over low heat and lightly grease it with butter.
6. Pour the Batter: Using a ramekin or a ring mold, pour in batter to create a tall, round pancake. Cover the skillet with a lid or plate to help it cook through evenly.
7. Cook the Pancakes: Cook for about 4-5 minutes, then carefully flip and cook for another 4-5 minutes on the other side, maintaining a low heat.
8. Remove and Stack: Once cooked through and golden, gently remove the pancakes and stack them on a plate. Repeat until all batter is used.
9. Serve Immediately: Top the pancakes with your choice of maple syrup, fresh fruit, or whipped cream.

These steps will guide you in making Fluffy Japanese Soufflé Pancakes effortlessly while ensuring they turn out light and airy.