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Preheat skillet over medium heat.
Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
Once the skillet is very hot, ladle in 2 to 3 Tbsp. of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.
Serve warm with butter and syrup, or other favorite toppings.