The use of pomelo (Citrus maxima) has seen a widespread increase in the realm of food innovation. Its essential components contribute to enhancing flavors, enriching taste, and providing valuable nutrients to food products. This study aims to introduce a novel and distinctive product that offers essential nutrients to consumers. The main thrust of the study was to determine the sensory evaluation of pomelo waffle among the three treatments in terms of aroma, color, taste and texture. Additionally, the study sought to ascertain if any significant differences existed among the three treatments. To achieve these objectives, the researcher employed an experimental-descriptive research design and utilized a self-made modified questionnaire as the main data-gathering tool. The questionnaire employed a 4-point modified Hedonic scale to measure the level of liking among the respondents. Due to pandemic constraints, the study had a limited sample size of 15 respondents, all of whom were gathered through remote data collection via the phone, online and other virtual platforms. On the other hand, the product testing was done through the family members of the researcher. The data collected were analyzed using the weighted mean and ANOVA to identify any notable variations in the respondents' liking for the three treatments. Based on the findings, Treatment 1, which contained 50 ml of pomelo juice, emerged as the most favorable formulation, achieving an average weighted mean of 3.37, indicating a rating of "like very much." This suggests that pomelo waffles could be an excellent choice for breakfast, lunch, or as an afternoon snack, while also presenting a promising opportunity for extension services as a potential income-generating project