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Preheat a nonstick griddle to 350 degrees F (180 degrees C) (or a large nonstick skillet over medium-high, working in batches to make one sandwich at a time).
Divide sausage into 8 equal portions.
Spread a layer of sausage evenly over 4 of the pancakes, reaching the edges of each pancake.
Place pancakes, sausage-side down, on hot griddle; cook, pressing down on pancake occasionally, until nicely browned and cooked through, about 8 minutes.
While sausage cooks, crack 4 of the eggs, 1 at a time, leaving space between each egg, on hot griddle (use a ring mold or greased biscuit cutter, if desired).
Sprinkle each egg with ⅛ teaspoon each of the salt and pepper.
Cook until frizzled around edges and whites are mostly set, about 1 ½ minutes.
Flip eggs and place 1 frozen pancake on each egg.
Continue cooking until whites are completely set, pressing down on pancake (if desired) 1 to 2 more minutes.
Flip pancake and egg so egg is facing up, and pancake is against the griddle; place 1 slice of cheese on each cooked egg.
Cook until pancake is warmed through and cheese is melty, 1 to 2 minutes.
When sausage is cooked, flip it so pancake is against griddle; cook until browned, about 2 minutes.
Flip onto pancake-egg-cheese half.
Serve hot with maple syrup.
Repeat with remaining pancakes, sausage, cheese, eggs, salt, and pepper.