Combine whole wheat flour, white flour, starter, and buttermilk in a medium sized bowl, stir until blended. Cover with plastic wrap and let stand at room temperature for 45 minutes or refrigerate overnight (again I recommend refrigerating overnight).
Combine eggs, milk, and canola oil in a large bowl. Add buttermilk mixture and stir until blended. Stir in sugar, baking soda, and salt. Let stand 5 minutes.
Drop batter by 1/4 cup onto a hot griddle, greased of desired. Cook until tops are bubbly and beginning to dry. Flip and cook until other side is also browned.
My favorite is topping is a warm fruit compote or fruit syrup.