Greetings Kirk ham - I have made the same mistake before, especially if my starter is large. You will, no doubt, blow out a bit of the kraeusen as I have done. However, I have never realized any adverse affects as a result.
What I do now when I have a large starter is to turn off my stir plate a couple hours before pitching to allow the yeast to settle at the bottom. Then I pour off a good portion of the liquid leaving just enough to swirl around to loosen the slurry. Then I pitch. I’m sure I loose some good viable yeast in the process, so I intentionally make my starters slightly larger than nessary to compensate.