Prepare the glaze by combining powdered sugar, water, and vanilla extract until smooth.

Preheat the oven to 450 degrees F (232 degrees C).

Line a cookie sheet with parchment paper to prevent sticking.

In a mixing bowl, combine gluten-free pancake mix, softened butter, and sugar.

Mix the ingredients until the mixture becomes crumbly.

Stir in milk and blend until all ingredients are fully combined.

Drop the dough by rounded tablespoonfuls onto the prepared cookie sheet.

Ensure to place the dough about 2 inches apart to allow for spreading.

Using the back of a teaspoon, create a shallow well in the center of each danish.

Fill each well with raspberry jam.

Bake in the preheated oven for 10 minutes, or until golden brown.

Remove from the oven and let the danishes cool slightly.

Drizzle the prepared glaze over the cooled danishes.