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In a large bowl, combine the rice flour, cornstarch, sugar, and baking powder, making sure everything is mixed well.
Make a well in the middle of the bowl, and add the milk, egg, butter, and vanilla. With a whisk, combine the wet ingredients into the dry ingredients until everything is well combined.
Set the bowl aside and let the mixture sit for 10 minutes. This allows the rice-flour batter to absorb the liquid and thicken, making this an essential step for the pancakes to have a thicker/fluffier texture.
Heat a non-stick pan or griddle on medium-high heat. Once hot, grease with oil or butter and pour about 3 tablespoons of batter per pancake onto the hot pan.
Cook the first side for approximately 2 minutes, and once the edges are defined, and the middles begin to bubble, flip and cook for an additional minute on the other side.
Repeat the process with the remaining batter to yield about 12 pancakes. Serve with your favorite toppings and syrup.