In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.