Are you searching for something unique to serve at breakfast or brunch? This recipe is for you! Kaka Kadu Halvai – Persian Pumpkin Pancakes – are low carb, light, fluffy, healthy and gluten-free. Whether you share them with friends or enjoy them just for yourself, these golden pancakes bring a touch of Persia right to your table.
WHAT IS KAKA KADU HALVAI?
Kaka Kadu Halvai is a traditional dish from Gilan province in northern Iran. Every region has its own dialect, and in Gilan people speak Gilaki. In Gilaki, Kaka means “pancake” and Kadu Halvai means “pumpkin.” So, Kaka Kadu Halvai literally translates to pumpkin pancakes.
These pancakes are not only delicious but also healthy: they are naturally gluten-free, low-carb, and perfect for anyone looking for a lighter breakfast option.
GLUTEN-FREE AND DAIRY-FREE PUMPKIN PANCAKES
Gilan is known for its rice fields, so it’s no surprise that these pancakes are made with rice flour. Since rice flour is gluten-free, the batter has a softer texture than wheat-based batters. When flipping the pancakes, a quick hand helps keep them perfectly round and fluffy. For the batter, you can use plain all-purpose flour or a blend of equal parts all-purpose and rice flour to achieve a lighter, crispier result. Traditionally, Kaka Kadu is made with cow’s milk. I use rice milk instead, which makes them even more delicate in taste. The batter is a blend of rice flour, rice milk, eggs, pumpkin purée, rose water, cardamom, and walnuts.
👉 Pro tip: You can easily make your own pumpkin purée at home. I use butternut squash for the best flavor.
WHY YOU’LL LOVE THESE PERSIAN PUMPKIN PANCAKES
- They are gluten-free and dairy-free
- Perfect for fall breakfasts, brunch parties, or cozy weekends
- Healthy, filling, and naturally sweetened with pumpkin and fruit
- A unique Persian recipe to impress your guests
Enjoy your warm, fluffy Kaka Kadu – Persian Pumpkin Pancakes straight from the pan. They taste heavenly, and with their health benefits, you can indulge without guilt.
SERVING SUGGESTIONS – PANCAKES WITH FRESH FRUIT
The beauty of Kaka Kadu Halvai is in the toppings. I love pairing them with fresh fruit like pomegranate seeds, figs, and blueberries. For sweetness, you can dust them with powdered sugar or drizzle with date syrup. For an extra treat, try serving them with my homemade spiced syrup, which also tastes amazing with yogurt. And remember – the first pancake is always the test pancake. Eat it right away and enjoy, then make the rest for serving.
HEALTH BENEFITS OF PUMPKIN
Pumpkin is not just tasty, it’s also a nutritional powerhouse. With so many benefits, these pancakes are a guilt-free pleasure!
- Rich in vitamins A, C, and E
- Packed with magnesium, calcium, potassium, and zinc
- Full of fiber, which keeps you satisfied and supports weight loss
- Beta-carotene strengthens the immune system
- Antioxidants protect your body from free radicals
- Helps regulate blood sugar and blood pressure
- Naturally uplifting for your mood
INGREDIENTS FOR PERSIAN PUMPKIN PANCAKES
Makes about 15–18 small pancakes
1 handful walnuts*
100 g rice milk*
100 g raw cane sugar*
1 tsp rose water*
2 organic eggs
150 g rice flour*
2 tsp baking powder
1 pinch salt
200 g pumpkin purée (homemade)
Coconut oil* for frying
TOPPINGS FOR KAKA KADU (Optional)
Fresh figs
Blueberries
Pomegranate seeds
Powdered sugar
PREPARATION KAKA KADU
PREPARE THE SPICES
Lightly crush the cardamom pods, remove the seeds, and grind them in a mortar. Roughly chop the walnuts.
MIX THE BATTER
Whisk rice milk, sugar, rose water, and eggs in a bowl. Add rice flour, baking powder, cardamom, and salt. Mix until smooth.
ADD PUMPKIN PURÉE AND WALNUTS
Fold in the pumpkin purée and chopped walnuts. Let the batter rest for 30 minutes.
FRY THE PANCAKES
Heat coconut oil in a pan over medium heat. Spoon small portions of batter into the pan. In a medium pan, you can make 4 pancakes at once.
SERVE WARM
Dust with powdered sugar or drizzle with date syrup. Add pomegranate seeds, figs, and blueberries on top.
BEFARMAYID!
Susan
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Kaka Kadu Halvai – Persian Pumpkin Pancakes
Persian Pumpkin Pancakes are low carb, light, fluffy, healthy and gluten-free.
Ingredients
INGREDIENTS FOR KAKA KADU HALVAI - PERSIAN PUMPKIN PANCAKES
- 4 cardamom pods
- 1 handful walnuts
- 100 ml rice milk
- 100 g raw cane sugar
- 1 tsp rose water
- 2 organic eggs
- 150 g rice flour
- 2 tsp baking powder
- 1 pinch salt
- 200 g pumpkin purée
- Coconut oil for frying
TOPPINGS FOR KAKA KADU (Optional)
- Walnuts
- Date syrup
- Fresh figs
- Blueberries
- Pomegranate seeds
- Powdered sugar
Instructions
PREPARATION KAKA KADU
PREPARE THE SPICES
-
Lightly crush the cardamom pods, remove the seeds, and grind them in a mortar.
-
Roughly chop the walnuts.
MIX THE BATTER
-
Whisk rice milk, sugar, rose water, and eggs in a bowl.
-
Add rice flour, baking powder, cardamom, and salt. Mix until smooth.
ADD PUMPKIN PURÉE AND WALNUTS
-
Fold in the pumpkin purée and chopped walnuts. Let the batter rest for 30 minutes.
FRY THE PANCAKES
-
Heat coconut oil in a pan over medium heat.
-
Spoon small portions of batter into the pan.
-
In a medium pan, you can make 4 pancakes at once.
SERVE WARM
-
Dust with powdered sugar or drizzle with date syrup.
-
Add pomegranate seeds, figs, and blueberries on top.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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