Or so says a mathematics teacher from the UK. The formula is:

100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E)

In the complex formula L represents the number of lumps in the batter and C equals its consistency. The letter F stands for the flipping score, k is the ideal consistency and T is the temperature of the pan. Ideal temp of pan is represented by m, S is the length of time the batter stands before cooking and E is the length of time the cooked pancake sits before being eaten. The closer to 100 the result is — the better the pancake.

However, a commenter notes:

According to that formula, if you left the pancake batter standing for ten years, (s-e) would be large, and so the pancake would be near perfect. If you let it stand for the same time as you left the pancake to cool, (s-e) would be zero and the pancake would be infinitely bad.

The suggestion to serve with sugar and lemon is clearly wrong as well. See also the formula for how tall high heels can go. (via buzzfeed)