Whisk the egg white protein powder and baking powder in a medium bowl. Add the eggs and milk, and whisk until the batter is smooth and thick.

Heat a nonstick skillet over medium heat and lightly grease it. Pour the batter by the scant ¼ cup, cook until bubbles form and edges set (2 to 3 minutes), then flip and cook until golden (1 to 2 minutes more).

Stack the pancakes on a plate and serve right away while they’re still airy and warm.