In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat the egg, then add milk, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and stir until just combined.
Divide batter into 4 small bowls and add different natural coloring to each.
Heat a non-stick pan or griddle over medium heat and lightly grease.
Drop 1 tablespoon of batter for each mini pancake and cook until bubbles form on top.
Flip and cook until golden on both sides.
Let pancakes cool slightly, then thread onto skewers, alternating with fruit pieces.
Serve with maple syrup for dipping.
