They look good for a first time. The heat has to be no hotter than medium or "3" on GE push buttons for an aluminum skillet, but "LO" for stainless steel so that the bottoms don't get too dark before bubbles have formed uniformly on the top and have broken and sort of dried near the edge before turning then they don't run when tipped. They used to teach that a drop of water should dance or skitter over the surface of the pan before adding the batter. If it sat there, the pan was not hot enough and if it immediately sizzled away, the pan was too hot. Before Pam, I used to put oil on a paper towel and wipe the bottom of the skillet so that the pancakes had a uniform appearance from the first one.

I'm very fussy about my pancakes!  I preheat my good old Frigidaire griddle over medium-med. high heat for 3:30 minutes as I finish my batter.  Then I turn down the heat and apply a good layer of oil, and spread it evenly over the surface.  The I dribble the batter on to the pan from about 12" above the pan and let it gently flow out.  I make 4 pancakes at once.  By time i get the last of the batter on the pan, it's almost time to flip as the edges are brown and the rest is bubbly.  I flip and only cook for a short time after that. The surface of my pancakes needs to be lacy with brown and golden areas.  If they are all one color I toss them out.  I adjust the thickness of the batter as sometimes I like thicker pancakes other times a bit thinner, but always lacy brown on top.