Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed.
Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 2T oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
Heat a large skillet over medium heat. Lightly brush with remaining oil as needed. When hot, scoop desired amount of batter into pan. Repeat for each pancake. Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove and cover to keep warm. Repeat with remaining batter. Serve with syrup.