Whisk eggs in a large bowl. Add milk, oil, honey, salt, and paprika and stir. Add flour and stir until you get a relatively smooth batter. It's okay if there are small lumps visible. Set aside batter for 5 minutes to let the flour absorb the liquids. Mix in corn kernels and scallions.

Spray a pan with cooking spray and heat it over medium heat.

When the pan is hot, scoop 1/4 cup of batter on the pan and spread it out to a 4-inch round. I cooked 2 pancakes at a time, but you may be able to fit more on your pan. Leave pancakes undisturbed until the edges puff up and bubbles that form on top of the pancake start to pop, about 3 to 4 minutes. Flip pancakes over and cook for another minute. If you notice that your pancakes look too brown, reduce heat to medium-low. Repeat with remaining batter.

Serve pancakes with salsa, if you like. These pancakes taste great with a bit of maple syrup, too!