In a bowl, mix the pancake mix, milk, and egg until smooth.
Lightly oil the griddle and pour batter to form medium pancakes. Cook until bubbles form and edges set, then flip and cook until golden brown. Remove and set aside.
On another section of the griddle, add raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the mixture breaks down and thickens into a jam-like consistency.
Stack the pancakes and top with warm raspberry jam, whipped cream, and fresh raspberries.
