• In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

  In a small bowl, whisk together the buttermilk and cooked cream of wheat until smooth and free of lumps.

  Add the egg, vanilla extract, and oil to the buttermilk mixture and stir to combine.

  Pour the wet ingredients into the dry ingredients and stir just until combined. The batter may be slightly lumpy—do not overmix.

  Heat a lightly greased griddle or skillet over medium-low heat.

  Pour batter onto the hot surface, using about ¼ cup per pancake.

  Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the second side.

  Repeat with remaining batter, greasing the pan lightly as needed.

Notes

• Cooking over medium-low heat helps prevent over-browning.

  Cream of wheat adds tenderness without making the pancakes dense.

  Batter should be thick but pourable; add a splash of buttermilk if needed.