Place egg whites in medium mixing bowl and set aside.
Mix the remaining ingredients, including the egg yolks, in a large bowl until well incorporated.
Mix the egg whites that were set aside with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.
Add in 1/4 of the egg white mixture to the batter and carefully fold inches Pour in remaining egg whites and gently fold in until incorporated.
Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat.
Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter. Use a 1/4 cup measuring cup for medium size pancakes, and carefully pour onto skillet.
Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface. Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.
Repeat with remaining pancake batter.