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In a large mixing bowl add the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix ingredients together.
In another mixing bowl, combine the milk, eggs, butter, and vanilla extract. Whisk well together until combined.
Pour the wet ingredients into the dry ingredients. Whisk the combined mixture until there are no lumps. If you prefer to make your pancakes thinner than the consistency you have after mixing, just add a bit of more milk. This will thin out the mixture.
Grease a pan and heat on medium heat. Scoop out the batter and place on pan. I use a ¼ cup (50 grams, 1.76 ounces) of mixture for each pancake. Cook the batter until you begin to see bubbles form on the top. This should take about 2-3 minutes. Once you see bubbles, flip the pancake and cook for another 2-3 minutes. Repeat until you have cooked all the batter.