Using a large mixing bowl, combine eggs, milk, vanilla extract, melted butter, and mix with a whisk.
Add sugar and continue whisking it dissolved.
Add the rest of the dry ingredients: rice flour, salt, and baking powder.
Continue whisking until you don't see any lumps, only a smooth batter.
To start cooking the pancakes, place your pan over medium heat, and brush it with some butter.
When it is ready, pour a 1/4 cup of the pancake batter into the center of the pan.
Once you see (A LOT OF) bubbles popping in the pancake, flip it to cook the other side. This normally takes no more than 2 minutes.
Cook for about a minute and a half, then transfer the pancake to a plate.
Repeat until you have used up all the batter.
Serve your gluten-free pancakes with some honey, almond slices, or fresh fruits!