The second batch of pancakes may brown faster because of residual heat in the pan. When cooking the first batch of pancakes, the heat from the stove heats up the pan and causes it to become hotter. The heat from the hot pan is then transferred to the second batch of pancakes, causing them to cook faster and potentially brown faster. Additionally, the oil or butter used in the pan may start to break down after the first batch and become more flavorful, which can also contribute to the browning of the second batch. To avoid this, you can try using a lower heat setting or wiping the pan clean between batches to reduce residual heat and oil buildup.
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