The night before you want to make pancakes, feed your sourdough starter, making sure you'll have enough starter (2 cups) for the recipe.
The next morning, whisk together the eggs, melted butter, honey, salt, and sourdough starter in a large bowl.
Lightly grease the surface of a skillet or griddle (I use two skillets to make the process go faster). Heat your skillet or a griddle on medium heat.
While the skillet is heating, pour the baking soda into the pancake batter, and stir together gently (making sure to incorporate the baking soda evenly throughout the batter).
Pour the pancake batter onto the preheated skillet (I use a 1/4 cup measuring cup for this, but only pour about 1/8 cup onto the skillet for each pancake), and allow to cook. Turn the stove down a bit so the pancakes don't burn, but cook through. When the bubbles have popped on top of the pancakes and the edges are firm, flip them over to the other side and cook for a few minutes until done. Repeat for all remaining pancakes.