Prepare Batter: In a mixing bowl, whisk together the egg yolks, milk, melted butter, sugar, vanilla extract, and sifted matcha powder until smooth and combined.

Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour and baking powder; gradually incorporate this mixture into the wet batter. Stir gently until just combined, being careful not to overmix.

Whip Egg Whites: Using a clean mixing bowl, beat the egg whites until stiff peaks form.

Fold in Egg Whites: Gently lift and fold the whipped egg whites into the batter using a spatula.

Cook Pancakes: Preheat a non-stick skillet over low heat and grease lightly. Pour about 1/2 cup of batter for each pancake into the skillet, cover, and cook for about 3 minutes.

Flip and Finish: Once you see bubbles forming on top, carefully flip the pancakes and cook for an additional 2 minutes until golden brown.

Serve: Transfer the pancakes to a plate, stack them, and drizzle with maple syrup. Add fresh fruit or whipped cream on the side.