In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar and stir to combine.
In another mixing bowl whisk together the eggs, buttermilk and melted butter.
Whisk the wet mixture into the dry, until just combined, some lumps are fine.
Heat a non-stick skillet over medium high heat. Grease with butter.
Pour ⅓ cup of the batter onto the hot buttered skillet for each pancake, making 4 at a time.
After 2-3 minutes when bubbles start forming, lift pancake up halfway with a spatula to check if it's golden brown.
If so, flip each pancake and cook about 2 minutes more until golden brown on the other side.
Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Wipe out skillet between batches and grease again with butter to avoid burning the leftover butter.
Serve with butter and maple syrup if desired.