You're probably better off making the batter yourself. That's what I do and they seemingly turn out perfectly every time (except the first one, which always breaks up and goes a bit wrong).

Congrats, man. Pancakes are deceptively hard to cook. There are a lot of little variables involved to make them really good.

For anyone that might need some help:

• The batter should be barely thicker than housepaint.
• Some lumps in your batter are fine, if you develop too much gluten, then the end product will be tough(secret tech: Let your batter rest for 15 minutes before cooking to better hydrate)
• Don't use too much fat to cook them, they'll end up oily with a splotchy surface
• Your pan should be egg-frying temperature
• Flip when the edges are dull and you have bubbles on the top.
• Dont worry about flipping the thing more than once and letting it get darker on a side you've already cooked. That advice comes from getting attractive grill marks on things, and does not apply when cooking on a flat top or skillet

I went to a cooking science lecture some years ago, and learned that the key to nice fluffy pancakes is to not over-stir the batter. Leave it lumpy.

If you want to try your hand at sourdough pancakes, they're super simple (and vegan, if you care)

though you need to have an active starter.

Little water, salt, sugar (or banana), neutral oil, starter, baking soda. Add spices (cinnamon , nutmeg, vanilla) if you like. No need to measure anything out, just use your judgement.

Fast, easy, and pretty tasty!

For the insides I just put them in the toaster oven on low to finish

Hell yeah man. Being able to make good pancakes is one of those back-of-your-pocket skills that I want to have. Maybe my batter is too thin, too -- mine are also usually burnt on the outside and uncooked on the inside. (I'm also trying to make them somewhat healthier with whole what flour, which seems make them burn quicker. Maybe because whole what flour has some of the oils from the wheat in it? I dunno.)

If you're willing to use a non-stick frying pan, they're dirt simple. The only variables are temp and time. Lower temp (medium or medium-low) for thicker pancake batter, and longer time (till the edges are dull and bubbles form), if you like thick pancakes. Or, you can make the batter thinner, then it's hotter (medium or medium-high) and faster (they're ready to flip faster). Either way works.

No matter what, the first one is a dud, I don't know why, but the rest are perfect.

I like my pancakes greasy, so I make them in a cast iron skillet with what most people would call "too much butter". I don't know what that means.

I suck at baking.

I treat it as science.

Got Pancake mix and a food scale. 180g of mix, 1 egg, 7.5oz of a milk/water split then a pinch of salt.

My wife prefers my pancakes over her own.

Took me a dozen tries tweaking it. Then getting feedback from her.

Pancake mix?

You are already lost.