The secret to incredibly fluffy pancakes is separating the eggs and folding in whipped whites at the end.
Separate eggs into yolks and whites. Add yolks to milk along with sugar and salt. Mix well until combined.
Sift flour with baking powder and add to the milk mixture. Stir until just combined, then add vegetable oil.
You can substitute vegetable oil with melted butter for richer flavor.
In a clean large bowl, whip egg whites with electric mixer or whisk until stiff peaks form. Using a rubber spatula, gently fold the whipped whites into the batter - don’t overmix to keep the fluffiness.
Heat a dry frying pan over low heat until very hot. Pour batter to form pancakes and cook on low heat until bubbles form on surface and bottom is golden, about 2-3 minutes. Flip and cook until golden on other side.
Cook on low heat to ensure they cook through without burning. The dry hot pan creates the perfect texture.