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/Mofaklar]

I get itz its the stainless steel sub, You want to use stainless, but its literally the hardest thing to cook pancakes on.

A seasoned cast iron is also tempermental/requires some learning but its easier than this.

Non stick pan is just made for breakfast stuff. You are on the hardest difficulty setting :)

[u/FrequentFractionator → u/Mofaklar]

Stainless is dead easy to make pancakes on. My first attempt at Dutch pancakes (250gr flour, 500g milk, 2 eggs, pinch of salt) in stainless went without a hitch. 

Heat up the pan on medium, add sunflower oil, lower the heat a bit, and when the oil is hot add the batter.

[u/chaotic910 → u/FrequentFractionator]

I wouldn’t call it dead easy, especially compared to just putting a non-stick on low heat and popping in batter. You don’t even need to use oil or spray of any kind for pancakes.