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Grease 9x13 casserole dish. Cut pancakes in half. Line dish the dish with the pancakes, standing pancakes cut side down in casserole dish, making two overlapping rows.
In a large bowl, whisk together eggs, cream, brown sugar, vanilla extract, ground cinnamon and salt. Pour over pancakes, making sure that each pancake is soaked.
Sprinkle pecans and chocolate chips over the pancakes, tucking some in between the rows. Cover with aluminum foil and refrigerate 2 hours to overnight.
When you are ready to bake, remove the casserole dish from the refrigerator to take the chill off and preheat oven to 350℉. Place the casserole in the preheated oven with the foil on. Bake for 45 minutes or until the custard in the center is set.
Add a few pats of butter to the top, if desired. Allow casserole to sit for 5 minutes before serving with maple syrup!