Sift dry ingredients into large bowl; gradually whisk in combined eggs and buttermilk until smooth. Stir in butter, grated vegetables and corn.
Heat lightly oiled small frying pan, pour ⅓ cup of the batter into pan; cook until bubbles appear on surface. Turn pancake; cook until browned lightly. Repeat with remaining batter to make a total of 10 pancakes. Serve pancakes topped with spreadable cream cheese and extra corn kernels, if you like.