For the honey butter: In a small bowl, mix together the softened butter, honey, cinnamon (if using), and salt until well combined. Set aside at room temperature if using immediately, or refrigerate until needed.

For the pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay).

Gently fold in the corn kernels.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook until the other side is golden brown, about 1-2 minutes more.

Transfer to a plate and keep warm. Repeat with remaining batter.

Serve pancakes warm, topped with a generous dollop of honey butter.