In a mixing bowl, combine first 4 ingredients. Set aside. In a separate bowl, whisk eggs and then add the buttermilk. Whisk again until well blended. Combine wet and dry ingredients and stir until combined. Stir in the corn kernels.

Heat a large frying pan over medium-high heat. Melt a tsp of the butter in the pan and then drop a few tablespoons of batter in the pan for each pancake {I like to use a 3 tablespoon cookie scoop}. Cook for about 2 minutes on each side, or until golden brown. Before you drop batter for a new pancake, melt another tablespoon of butter. Repeat this process until all batter has been used. Serve warm with butter {sour cream is pretty tasty too}.