First of all, what sort of pan are you using? Non-stick, heave based, cast-iron...?
Secondly, what recipe are you using?
I tend to have the opposite problem to you, the first one or two are disasters, but then it gets going and it's alright.
A non-stick or cast iron pan helps. The heat needs to be at around medium, hot enough, but not too hot that they burn.
The recipe I use has quite a bit of butter in the batter and I find that this helps to ensure they don't stick. I usually start with a little melted butter smeared over the whole surface of the pan to get things going, then after 1 or 2 I don't need the butter as there is enough in the mix to prevent them from sticking.