OMG, there's a lot of incorrect information being propagated on this thread! It's basic cooking techniques and knowledge where I see many enthusiasts and fledgling professionals fail.
Firstly, only cast or rolled iron pans need seasoning. Stainless steel pans, plain or non-stick, do NOT require seasoning. In fact, by scrubbing a non-stick pan real hard, you will actually destroy the coating designed to prevent your pancake from sticking in the first place. But no amount of "seasoning" will fix this problem once the damage has been done.
Secondly, seasoning means removing the oily coating applied to IRON pans in production to prevent corrosion and then wearing them in. Essentially, it's a long-term process in which a new layer of hot grease residue is added with each use until the pan is basically very much non-stick. Such pans must NEVER be cleaned with washing up liquid.
Pancakes aren't exactly rocket science, but a few basic points should be observed. A basic batter doesn't need any more than flour, milk, egg and a pinch of salt. For sweet pancakes add sugar. American pancake batter also includes a raising agent. Once the batter has been whipped up, it should rest for an hour, which, incidentally, makes it far less sticky in the pan. Talking of which, use a non-stick pan and a plastic spatula. Butter for better flavour. Heat over fairly high heat until butter foam subsides, add batter, work the pan so that the batter runs along the edge into a perfectly round shape, fry for a few seconds until lightly browned, flip and continue frying for a few seconds more. Strangely, Side A always looks better than Side B...