Prep the corn: If using fresh corn, boil the corn on the cob in a large pot filled with water for 5-7 minutes. Once tender, cut the kernels from the cob. If using frozen corn, defrost the corn kernels until room temperature
In a large bowl, mix the flour, baking powder, baking soda, sugar, and salt until combined. In another bowl, whisk the eggs until frothy.
Add the milk, vanilla, corn, melted butter, and frothy eggs into the dry ingredients and gently fold to combine. Do not overmix.
Melt butter in a large frying pan over medium heat, scoop ¼ cup portions of the pancake batter and cook 1-2 minutes per side, or until golden brown. Wipe down the pan with a paper towel after each batch.
Serve hot and garnish with your favorite topping.