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Lightly coat a 13x9 inch baking dish with cooking spray.
Arrange pancakes in baking dish in 3 rows, overlapping slightly, starting at 1 long end.
Whisk together eggs, cream, milk, sugar, vanilla, and salt in a bowl. Slowly pour mixture over pancakes.
Cover and refrigerate at least 8 hours or up to overnight.
Preheat oven to 350°F. Bake casserole, covered, in preheated oven 25 minutes. Uncover and continue baking until center is set, about 25 minutes. Let stand 5 minutes. Dot with pats of butter; drizzle with syrup.