Why does the second batch of pancakes brown much faster?

Question

I tested and the temperature of the pan had nothing to do with it

In: 142

Answer 1

in addition but to a lesser degree. usually when you make your batter you are using “cold” ingredients (egg,milk/water) while your batter sits on the counter it is warming to room temp. by the time you start your second batch the batter is warm thus takes less time to brown.