Whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the sour cream, milk, lemon zest, lemon juice, melted butter, egg, and vanilla extract.

Mix the wet and dry ingredients together until everything is just combined. If the batter is too thick, add a little more milk to thin it out.

Ladle the batter onto a hot skillet. Add a few raspberries to each pancake. Cook until the pancake begins to bubble around the edges. Carefully flip the pancakes over and cook the other side until cooked through.

Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.