In a mixing bowl, combine flour, cornmeal (if using), baking powder, and salt.
In another bowl, whisk the egg, milk, melted butter, and vanilla extract (if using).
Mix Ingredients:

Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the corn kernels. The batter should be thick but pourable; add a little extra milk if needed.
Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the hot skillet.
Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook for another 2 minutes until golden brown.
Serve:

Enjoy warm with butter, maple syrup, honey, or a savory topping like sour cream and chives!
Would you like a spicier or cheesier version? I can tweak the recipe!