Preheat the air fryer. Set it to 360°F (182°C) and let it heat for about 3 minutes. A warm basket helps the waffles set quickly and crisp around the edges.

Prep the mold. Lightly grease your silicone heart mold with cooking spray or a thin brush of melted butter. This helps the waffles release cleanly and prevents tearing.

Mix the dry ingredients. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt until even. This avoids clumps and helps the batter rise evenly.

Whisk the wet ingredients. In another bowl, whisk the egg, buttermilk, melted butter, and vanilla. If you’re using milk plus lemon juice, let it sit 5 minutes before adding.

Combine gently. Pour the wet mix into the dry and stir with a spatula just until no big flour streaks remain. A few small lumps are fine. Do not overmix or your waffles can turn tough.

Fold in extras (optional). Add a small handful of mini chocolate chips, a pinch of cinnamon, or a few berries. Avoid heavy add-ins that weigh the batter down.

Fill the mold. Place the greased mold in the air fryer basket. Spoon in batter to about 3/4 full for each heart. Overfilling can cause overflow and misshapen waffles.

Air fry. Cook at 360°F (182°C) for 7–9 minutes, until the tops look set and lightly golden. If your air fryer runs hot, start checking at 6 minutes.

Lift and flip (optional for extra crispness). Carefully remove the mold with tongs or oven mitts. Let it cool 30 seconds, then gently release the waffles. For a crisper finish, return the waffles (without the mold) to the basket and air fry 1–2 more minutes.

Serve warm. Plate and top with maple syrup, berries, or a dusting of powdered sugar. For a richer vibe, add whipped cream or a drizzle of melted chocolate.

Repeat as needed. Re-grease the mold lightly between batches and keep cooked waffles warm in a 200°F (93°C) oven if you’re feeding a crowd.