In a large bowl, whisk together the sourdough starter, eggs, melted coconut oil, honey, and salt until smooth and fully combined.
Step 2: Activate the Foam
Add the baking soda last. Stir gently and watch the batter foam and expand—this is what creates the light, airy texture.
Step 3: Heat the Skillet
Preheat a tablespoon of coconut oil in a cast-iron skillet over medium heat. Once the oil is hot and shimmering, pour ½ cup of batter onto the skillet.
Step 4: Cook Gently
Reduce the heat to medium-low. Let the thick batter cook through without burning the bottom. Wait until the top is covered in bubbles and the edges look set (about 2–3 minutes).
Step 5: Flip
Flip carefully and cook the second side for 30 seconds to 1 minute, until golden brown and cooked through.
Step 6: Serve
Transfer the finished pancakes to a plate and repeat with the remaining batter. Serve warm with butter, maple syrup, or fresh fruit.
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