Abstract: In this paper, the inhibition of advanced glycation end products (AGEs) and the effects of lotus seedpod procyanidins (LSPC) on sensory quality of waffles were analyzed for the first time. Using flour and eggs as raw materials, different concentrations of LSPC (0, 0.5, 1, 2, 4 mg/g) were added to prepare waffles (170 ℃, 20 min). The inhibitory effect of LSPC on AGEs in waffles was detected by measuring the content of AGEs, carboxymethyl lysine content (CML), and antioxidant properties, while the effect of LSPC on the sensory quality of waffles was detected by chroma, texture, temperament, and electronic nose. The results showed that the contents of AGEs and CML in waffles decreased significantly with the increase of LSPC concentration (P<0.05), and the content of total phenols increased significantly with the increase of LSPC concentration (P<0.05); The antioxidant properties of waffles increased significantly with the increase of LSPC concentration (P<0.05); The addition of LSPC also affected the baking quality of waffles. The hardness of waffles decreased significantly (P<0.05), and the elasticity and cohesiveness increased significantly (P<0.05); the color of the waffles was significantly deepened (P<0.05); the flavor increased significantly with the addition of lotus seedpod procyanidins (P<0.05). This study demonstrates that lotus seedpod procyanidins has an inhibitory effect on AGEs in waffles and on sensory qualities, it makes the waffles mouth feel more spongy and palatable, at the same time, this paper provides a theoretical support for the in-depth study of the inhibitory effect of lotus seedpod procyanidins on AGEs and sensory quality during thermal processing of foods.