Concord grape pomace is a byproduct of Concord grape juice and wine production, comprised of fiber- and polyphenol-rich grape skins, stems, seeds, and remaining pulp. This study explored the upcycling of the grape pomace into shelf-stable, nutrient-enhanced cookie and pancake dry mixes. Grape pomace was freeze-dried, milled and sifted through a #60 sieve screen to produce grape pomace flour (GPF), which was incorporated at 0% (control), 10% and 12% (dry basis) into cookie mixes and at 0% (control), 22% and 27% (dry basis) into pancake mixes. The mixes were evaluated to assess the impacts of GPF on physicochemical properties, texture, nutrition, and sensory appeal of freshly prepared cookies and pancakes. Product development was guided by functional performance, nutritional claims, clean label targets, and sensory acceptability. Nutritionally, inclusion of GPF increased total phenolics and dietary fiber (2-2.5 g/cookie and 3-3.5 g/pancake) while altering moisture content, pH, and bulk density. Pancakes showed improved moisture retention, fluffiness, and reduced spread; cookies exhibited changes in dough rheology and texture as well as color. Sensory evaluation (n=98), including overall liking (hedonics), attribute intensity ratings, and Just-About-Right (JAR) ratings, showed no significant difference in overall liking (p>0.05), though texture and bitterness were key drivers for lower ratings based on the performed penalty analysis. Results demonstrated that cookies and pancakes containing the specified amounts of GPF maintained acceptable sensory characteristics while delivering an enhanced nutrient profile. The results from this study showed the potential of grape pomace as a feasible functional ingredient in nutritionally enhanced baked goods, while highlighting the need to balance sustainability and sensory attributes to ensure consumer acceptance.