The night before, make the pancakes: Start with making your buttermilk if you don't have store bought and set it aside until ready to use. Then, in a large bowl, whisk together flours and sugar.
Add sourdough starter and buttermilk and stir until smooth and combined.
Cover with plastic wrap and sit at room temperature overnight.
The next morning, melt butter and set it aside.
In a small bowl, whisk together eggs, baking soda, and salt.
Uncover your starter and stir in the egg mixture, then the melted butter.
Heat oil in a nonstick pan over medium/medium high heat. Pour batter with an ice cream scoop or measuring cup, let saute until the edges are dry and the pancakes are bubbly. Flip and continue cooking until the other side is golden brown. Enjoy!