For cooking thin pancakes evenly, medium heat is definitely preferred over medium-high heat. Medium heat allows the batter to cook through and set properly while achieving a beautiful golden-brown color without burning the outer edges.
When cooking thin pancakes, heat control is critical. Preheating your skillet or griddle on medium heat for about three to five minutes before adding any butter or batter is the most important step. This ensures that the pan retains an even temperature across its entire surface. If you drop a tiny splash of water onto the pan, it should sizzle gently and dance around before evaporating; if it instantly pops and disappears violently, the pan is too hot.
Using medium-high heat often causes the exterior of thin pancakes to char or scorch before the batter has time to cook through to the center. Thin pancakes rely on quick, uniform heat transfer, and medium-high heat creates hot spots that cause uneven browning and sticking. Medium heat gives you adequate control and time to watch for key cues, such as small bubbles forming on the surface and edges lifting slightly, indicating it is time to flip.
Keep in mind that skillet material can affect heat retention. Cast iron or heavy stainless steel pans retain heat well, so you may even need to drop the burner slightly below medium after the first batch to prevent scorching as heat builds up.
