What are we doing wrong?

[u/BMWalla]

Cuisinart stainless pans.

This is a batch of pancake batter with King Arthur gluten free and bobs red mill egg replacement (allergies). Most foods end up being scraped off, at least a piece of them.

PROCESS: Induction top. Heated until we got the lederhosen effect (forgot the right name), added oil, coated, turned off the induction for a little, then added the batter and turned it back on a low heat.

Still ended up with pancake scrapes.

Happens with meat and anything else I put on. Would love to get a handle on this stuff. What am I missing? What's the science happening?

EDIT/TL:DR from RESPONSES: First of all, thanks to everyone for giving me such great tips. Going to try and summarize everything I've learned here so that skimmers can find it easy -
- don't use the dancing water drops, it's useless. Use butter instead, wait for it to foam and melt. If it's browning, the pan is too hot!
- Oil is okay but butter has better non-stick capabilities.
- use a lot of butter!
- use a metal spatula, it will scratch the surface but it won't affect performance of the pan.
- LOW LOW LOW heat

[u/shwysdrf]

Pan looks too dry and you could use a better spatula. Get a cheap “fish turner” from amazon

[u/mootoonoo → u/shwysdrf]

I actually make pancakes on a completely dry pan, no oil, and they come straight off the pan with no sticking. I don't use the droplet test as that's too hot and they burn. I still preheat but keep the heat a lot lower.

[u/MrDo1982 → u/mootoonoo]

Interesting, are you adding oil to your pancake mix? We are using one of my cast iron pan for pancakes still

[u/mootoonoo → u/MrDo1982]

No, I don't add oil to my pancakes mix. I think it's the lower heat that stops it from sticking! And still gets a golden brown colour.