Combine flour, baking powder and sugar in a bowl.
In a separate bowl, whisk together eggs, milk and vanilla. Pour into dry ingredients and stir until combined. Pour into an air-tight container and store in the refrigerator overnight.
Melt a dessertspoon of butter in a non-stick frying pan. Add ¼ cup batter per pancake. Cook until bubbles appear on the surface. Flip and cook for a further 2 minutes. Repeat until all of the batter is used.
Serve pancakes on a platter with fresh fruit and your favourite gluten-free condiments so people can help themselves.